Syrian Olive Pastries

Resembling olive-filled spiral biscuits, these olive pastries make a great salty snack to serve with drinks

• Ready In: 1 hr 15 mins
• Serves: 36

Ingredients

• 250  g flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 100  ml  light fruity olive oil (I used Mas Portell)
• 100  ml  orange juice
• 200  g  pitted green olives, coarsely chopped
• 200  g pitted black olives, coarsely chopped
• 1⁄4 teaspoon cayenne pepper
• 1  tablespoon  chopped fresh oregano
• 1  egg yolk, lightly beaten with
• 2  teaspoons milk

Directions

1. Olive Oil Pastry.
2. Combine flour, baking powder and salt in a large bowl and make a well in the centre. Pour oil and orange juice into the well, then mix to form a smooth, satiny dough. Cover dough with plastic wrap and leave to rest for 30 minutes while preparing the filling. Preheat the oven to 180°C.
3. For the olive filling.
4. Combine all the filling ingredients in a bowl and mix well, then divide in half.
5. For the egg-yolk glaze.
6. Divide the rested dough into 2 equal portions then roll out each portion into a rectangle measuring 20cm x 24cm. Scatter each rectangle with half of the olive mixture to evenly cover pastry. Roll up to form a log. Transfer the logs to a baking tray pre-lined with non-stick baking paper and lightly brush each roll with the egg-yolk glaze. Bake for 35-40 minutes or until golden brown. Remove to wire rack to cool. Once cold, slice into 1cm-thick rounds and serve. Makes 36.